Appetizers
Chicken Quesadillas
Ingredients:
1 1/2 cups shredded chicken
4 green onions
8 tortillas
2 cups cheddar cheese
1/4 cup peanut butter
1 tablespoon soy sauce
1 tablespoon sweet chili sauce
1/4 cup water
1. In a microwave safe bowl, combine the peanut butter, soy sauce, sweet chili sauce, and water. Stir, and microwave for 30 second increments until well combined.
2. Place a tortilla on a microwave safe plate. Add 1/8 cup cheddar cheese to the tortilla. Layer with 1/4 of the chicken and green onions. Add another 1/8 cup of cheddar cheese, and top with a tortilla.
3. Microwave for 30 seconds. Turn the quesadilla over and microwave for another 30 seconds.
4. Cut into 4 slices, and serve with 1/4 of the peanut sauce.
Grilled Buffalo Wings
Ingredients
4 Pints of water (1 room temperature and 3 ice water)
⅔ cup Brown Sugar
½ cup minus 1 tablespoon Salt
1 tablespoon chili powder
2 teaspoons garlic powder
2 tablespoons cayenne sauce (like Franks)
1 tablespoon rice wine vinegar
4 pounds Chicken Wings
¼ cup Franks Red Hot Sauce
6 tablespoons unsalted butter, melted
1. Bring one pint of water, brown sugar, salt, chili powder, garlic powder, cayenne sauce, and rice wine vinegar to a boil. Then reduce heat and simmer for about 5 minutes.
2. Add the mixture to a large pot, then add 3 pints of ice water to cool the brine quickly.
3. Add the wings to the cool brine. Allow the wings to sit in the brine for 2 to 6 hours.
4. Once brined, remove the wings and pat dry with paper towels. Add them to a bowl with a tiny bit of olive oil. This will keep the wings from sticking to your grill.5. Turn on your on medium to medium-high heat, and spray with non-stick spray. Keep an eye on the wings to avoid any flare-ups on your grill. Grill for about 15 minutes, or until the wings are done.
6. Combine the melted butter and hot sauce in a large bowl. Mix well to combine.
7. Remove your wings from the grill and add them to the sauce. Toss to coat well.
Buffalo Chicken Meatballs
Ingredients:
1 1/4lb ground chicken or turkey
1/3 cup blue cheese
2 celery stocks
1/2 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup bread crumbs
1 egg
2 cups Franks wing sauce
Makes about 16 meatballs
1. Dump all of the ingredients, except the Franks Wing Sauce, into a mixing bowl and mix together by hand.
2. Roll into about 1 inch meatballs and place on a generously greased baking sheet lined with foil.
3. Bake in a 400 degree oven for 20-30 minutes or until meatballs are cooked. The turkey will release extra fat and juices, so don’t worry if it looks like everything melted out of the meatballs.
4. Place meatballs in a crock pot set on warm, and add Franks Wing Sauce. Mix to coat.
Stuffed Mushrooms
Ingredients:
NOTE: This will make about twice the filling needed, so either store the leftover filling in the fridge and use within a week or double the mushrooms to use it all. The filling can also be used in other dishes, such as omelets or quiches.
24 oz White (or brown) mushrooms
2 celery stalks
1 lb Turkey sausage
1/2 onion
1 1/2 teaspoon fresh chopped rosemary
1 1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
2 tablespoons olive oil
1 tablespoon fresh garlic
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup Parmesan cheese
1. Brown the turkey sausage with 1 tablespoon olive oil on medium high heat until cooked. Strain grease, if any, and set aside to cool.
2. Remove the stems from the mushrooms and align the mushroom caps on a large cookie sheet.
3. Finely chop the celery, onion, and mushroom stems and place in a medium sized bowl.
4. Chop the rosemary, thyme, sage, and garlic (if not using jarred garlic), and add to the bowl. Add salt and pepper.
5. Add the mushroom-spice mix to a large pan with 1 tablespoon olive oil. Cook until the vegetables are done. Allow to cool.
6. Add the sausage to the vegetable mixture, and mix well.
7. Once the mixture is completely cool, add the Parmesan <